Kadai Chicken: The Wok-Principle Indian Curry
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The working recipe — the Market List, the Method, and where it lives or dies
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Origin
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Description
Kadai chicken — chicken cooked in a kadai (the Indian equivalent of a wok — a round-bottomed, heavy steel pan) over high heat with freshly coarsely ground spices (the kadai masala is made fresh for each preparation) and peppers — is distinguished from other chicken curries by two elements: the fresh-ground spice paste applied at a specific moment of cooking (not at the beginning), and the half-cooked, still-textured bell peppers and tomato that provide textural contrast against the tender chicken.
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The Thread
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Flavour Context
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Pillars V — VII
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